http://www.flickr.com/photos/amyselleck/4978224550/
Brazilian Fish Stew
Ingredients
- 1 lb cod fillets or boneless, skinless sablefish, cut into 30 g pieces
- 1 cup coconut milk
- 2 cups fresh cilantro leaves, divided
- 3 tomatoes, seeded, coarsely chopped
- 1 cup brown rice, rinsed
- 2 cups chicken-broth, low-sodium
- 5 sprigs fresh thyme
- 4 cloves garlic
- 1 chile pepper, seeded, chopped
- 1 onion, chopped
- 1 tsp chile powder
- 1 tsp paprika
- 2 Tbsp coconut oil
- 4 Tbsp lime juice
Directions
- In a blender, add the cilantro leaves, lime juice, pepper, onion and garlic. Process until you obtain a smooth paste and set aside.
- In a large skilled, heat the oil and add rice and toast, stirring occasionally, for about 5 minutes or until rice is golden and blistered. Stir in chile powder, paprika, cilantro mixture and thyme. Add 1 cup water and broth and bring to a boil.
- Cover and reduce heat to low and simmer until rice is tender, for about 40 minutes. If needed, add more water, to prevent rice from sticking. Check every 10 minutes.
- When rice is soft, stir in the tomatoes, cover and simmer for another 5 minutes until they soften. Add the fish but don’t stir. Cover and steam for 15 minutes, until the fish flakes easily with a fork.
- Meanwhile, in the blender, add the remaining cilantro leaves, lime juice and coconut milk and blend until smooth. Discard thyme sprigs.
- Divide the stew among serving bowls and drizzle coconut mixture on top, evenly. Serve warm!